Romanian Garlic Skirt Steak
Infused with bold, savory flavors, Romanian Garlic Skirt Steak is a show-stopping dish perfect for steak lovers seeking a quick and delicious upgrade to their grilling repertoire. This recipe features tender skirt steak marinated in a zesty blend of garlic, olive oil, fresh parsley, thyme, smoked paprika, and a splash of tangy lemon juice for a taste that’s equal parts vibrant and smoky. With just 15 minutes of prep and a short marinade time, this dish is ideal for weeknight dinners or weekend gatherings. Cooked to perfection in a hot cast iron skillet and sliced thin against the grain, this steak delivers melt-in-your-mouth texture with every bite. Serve it with your favorite sides or a crisp salad, and garnish with fresh parsley for a restaurant-quality presentation.
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Smoked paprika
Instructions
Begin by preparing the marinade. Peel and finely mince the garlic cloves, or use a garlic press. Add the minced garlic to a medium-sized bowl.
Finely chop the fresh parsley and thyme leaves and add them to the bowl with the garlic.
In the same bowl, pour in the olive oil, lemon juice, salt, black pepper, and smoked paprika. Whisk the mixture until it is well combined.
Lay the skirt steak flat on a cutting board and trim any excess fat or silver skin, if necessary. Place the steak in a shallow dish or a resealable plastic bag.
Pour the marinade over the skirt steak, ensuring it is fully coated. Massage the marinade into the steak to enhance flavor penetration. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
When ready to cook, remove the steak from the refrigerator and let it come to room temperature, about 20–30 minutes.
Heat a large cast iron skillet or grill pan over medium-high heat. Lightly grease the pan with a touch of olive oil to prevent sticking.
Once the pan is hot, remove the steak from the marinade, letting any excess drip off. Place the steak in the pan and cook for 3–4 minutes per side for medium-rare, or longer if a higher level of doneness is desired.
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 5 minutes to retain juices.
Slice the skirt steak against the grain into thin strips and serve immediately. Optionally, garnish with additional parsley for a fresh touch.
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.6 g | 342% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
